Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened (this step takes about 20 minutes), then remove from the heat and continue whisking the mixture until completely cool.
Mash the raspberries in a shallow dish.
Stiffly whip the cream and stir in the egg mixture and mashed raspberries.
Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.
Put in the freezer overnight or for at least 4 hours.